Poached Pear Frangipane

A light and buttery cake made of hazelnut and almond flours is topped with little poached Forelle pears. Despite the fancy name, Christina Kaelberer of Jean-Georges Vongerichten's Market at the W Boston demonstrates how simply this delicious warm dessert comes together. Perfect to serve at a party or romantic dinner as the elements can be made ahead, ready to go for its brief baking time and easy assembly.

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A light and buttery cake made of hazelnut and almond flours is topped with little poached Forelle&nbsp;pears. Despite the fancy name, <a href="/videos/profiles/about-christina-kaelberer">Christina Kaelberer</a> of Jean-Georges Vongerichten&#39;s&nbsp;<a href="http://www.marketbyjgboston.com/">Market</a> at the W Boston demonstrates how simply this delicious warm dessert comes together. Perfect to serve at a party or romantic dinner as the elements can be made ahead, ready to go for its brief baking time and easy assembly.&nbsp;</p>

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A light and buttery cake made of hazelnut and almond flours is topped with little poached Forelle pears. Despite the fancy name, Christina Kaelberer of Jean-Georges Vongerichten's Market at the W Boston demonstrates how simply this delicious warm dessert comes together. Perfect to serve at a party or romantic dinner as the elements can be made ahead, ready to go for its brief baking time and easy assembly.

For the Poached Pears

Special Equipment

pastry bag with large round tip

stand mixer with paddle attachment

parchment paper

baking sheet

melon baller

How-to

Make Frangipane

Layer the first ingredients in the bowl of a stand mixer. Start with one layer of the butter cubes, coat completely with powdered sugar, then the almond and hazelnut flours. Pour the eggs and vanilla on top

With a paddle attachment, start to mix on low speed for 15 seconds

Raise to medium speed, and mix 30 seconds then raise to high speed and mix for 15 seconds. Reduce the speed again to low, and allow to beat until white and fluffy, about 10 minutes

Transfer mixture to a piping bag fitted with a large, round tip. On individual squares of parchment paper (cut to slightly larger than the individual serving dishes), pipe round, tight coils (these will melt down into perfect cake rounds when in the oven). The batter will yield 6 individual cakes

Place on a sheet tray and freeze at least 30 minutes (these also can be made days in advance, and stored in the freezer until baking)

Poach Pears

Using a small melon baller, take the core out of the pear from the bottom

Place all poaching ingredients in a medium-sized saucepan (except pears). Bring to a boil, then add the pears

Cut a piece of parchment paper to fit right inside saucepan, and make a small hole in the center to let out steam. Cover pan, and reduce heat to a simmer for 20 minutes

Christina Kaelberer

Christina Kaelberer is Executive Pastry Chef of Market at the W Boston, a Culinary Concepts restaurant by Jean-Georges. Previously the Executive Pastry Chef of Chambers Kitchen, a Jean-Georges restaurant in Minneapolis, Minnesota, Christina received her culinary training both in her native Minneapolis at The Art Institutes International Minnesota as well as abroad at the prestigious Valrhona’s Ecole du Grand Chocolat in Rhone Valley, France. As a key member of the executive team at Market in Boston, Kaelberer brings her experience and rich history at some of the Twin Cities’ most critically acclaimed restaurants to Market.

A light and buttery cake made of hazelnut and almond flours is topped with little poached Forelle pears. Despite the fancy name, Christina Kaelberer of Jean-Georges Vongerichten's Market at the W Boston demonstrates how simply this delicious warm dessert comes together. Perfect to serve at a party or romantic dinner as the elements can be made ahead, ready to go for its brief baking time and easy assembly.